Q: Have you done any experimenting with coconut flour? I have tried a few recipes for coconut bread, but they all taste more like eggs than bread. I buy a lovely coconut bread from a health food store that doesn't have any yeast in it, but how it's made is a carefully guarded secret! It is extremely expensive and I'm not good at experimenting with recipes.
Q: I'm getting frustrated working with spelt flour recipes. I've had success in the past, but the planets and moons must have been aligned. When I mix dough for bread or pizza crust using 100% spelt, it is always so sticky and becomes a messy process. Any tips?
Q: I've been reading about grinding your own wheat and other grains to make flour using a Vitamix and other grinders. My question is: Can I grind in bulk and store it? How long is the shelf life? I make Indian wheat breads (roti) at home everyday. But I don't trust store bought flour and have been thinking of grinding my own.
Q: I am currently on a food sensitivity diet and can only eat specific foods that don't cause a reaction. I was hoping to make some bread recipes using spelt flour. However, every recipe is saying to mix the spelt with wheat flour, and I am unable to eat wheat flour. Any ideas?
I must confess to eating this entire bowl of soba by myself. I didn't share. I didn't look up from the bowl. I just inhaled. Fresh buckwheat soba is an entirely different food group from the dried soba we usually buy at the store. It's like night and day. The nutty aroma of the buckwheat, the perfect chewiness of the noodles, the way they slip perfectly around a chopstick — fresh soba needs little more than some dashi and a splash of soy sauce to be the perfect meal. Here's how you can make it at home.
If you asked me ten years ago after feasting at a trattoria in Florence on fiocchetti alle pere con salsa di taleggio e asparagi that one day I would be able to replicate the experience, I would have laughed in your face. Back then the only thing I knew how to make was frozen pizza. But time has a way of changing us, and that trip to Florence changed me too. Here I am ten years later, recreating that meal of a lifetime.
Q: I'm an experienced baker branching out into nut flours and other gluten-free flour baking. When I bake with wheat flour, I use the Ina Garten method (fluff, scoop, level). But with these other flours, I don't know how I'm supposed to measure.
You tried making socca and loved it, but now what? What else can you make with that big bag of chickpea flour now sitting in your cupboard? If you've fallen in love with this nutty, sweet flour, here are a few more ways to use it in your cooking.